Nutrition Facts
10 servings
10
Picardy string: the best recipe
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Discover the recipe for a regional specialty that will please everyone at lunch or dinner. These savory gourmet crepes with béchamel or cream, usually served as a starter, are easy to prepare and very delicious!
Pancakes
250 flour
½ milk
3 eggs
1 pinch salt
Mushroom mixture
500 fresh mushrooms
1 shallot
20 butter
2 thick sour cream
Assembly and various
10 Parisian ham
10 Sour cream
salt pepper
grated cheese
Directions
1
Preparation of the pancake batter. Prepare the batter by mixing the eggs with the flour and diluting with milk. Season with a pinch of salt; if lumps persist, strain the mixture through a blender or fine sieve.
2
Preparation of the mushroom duxelles While the crepe batter rests, prepare the mushroom duxelles: Clean the mushrooms thoroughly and chop them in a food processor. Sauté the diced shallots in butter, then add the chopped mushrooms.
3
Season with salt and pepper and cook over medium heat, stirring so that the mushrooms release all their moisture. Once the mixture is cooked, add the thick cream and check the seasoning.
4
Cooking the pancakes Cook the pancakes until they are lightly browned.
5
Assembly of the Picard Strings To assemble the Picard Strings, it's simple: spread out a crepe, add a slice of ham.
6
Place the mushroom duxelles in a log shape. Gently roll the strings without pressing too hard to prevent the filling from spilling out.
7
Oven cooking Place the strings in an oven-safe dish. Spoon a bit of cream over each string, sprinkle with grated cheese, and broil in the oven.
Ingredients
Pancakes
250 flour
½ milk
3 eggs
1 pinch salt
Mushroom mixture
500 fresh mushrooms
1 shallot
20 butter
2 thick sour cream
Assembly and various
10 Parisian ham
10 Sour cream
salt pepper
grated cheese
Directions
Directions
1
Preparation of the pancake batter. Prepare the batter by mixing the eggs with the flour and diluting with milk. Season with a pinch of salt; if lumps persist, strain the mixture through a blender or fine sieve.
2
Preparation of the mushroom duxelles While the crepe batter rests, prepare the mushroom duxelles: Clean the mushrooms thoroughly and chop them in a food processor. Sauté the diced shallots in butter, then add the chopped mushrooms.
3
Season with salt and pepper and cook over medium heat, stirring so that the mushrooms release all their moisture. Once the mixture is cooked, add the thick cream and check the seasoning.
4
Cooking the pancakes Cook the pancakes until they are lightly browned.
5
Assembly of the Picard Strings To assemble the Picard Strings, it's simple: spread out a crepe, add a slice of ham.
6
Place the mushroom duxelles in a log shape. Gently roll the strings without pressing too hard to prevent the filling from spilling out.
7
Oven cooking Place the strings in an oven-safe dish. Spoon a bit of cream over each string, sprinkle with grated cheese, and broil in the oven.
Notes
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Christine
I chose the béchamel option as I am often put off by fresh cream... It was a total success, everything. Everyone went back for seconds. Thank you for this recipe. -
Hubert
I rediscover my Grandfather's strings! I add parsley and a lot of shallots compared to mushrooms, all very finely chopped. The shallots are sautéed in butter, then the mushrooms are added, and after reduction, a little thick cream is added, along with freshly ground pepper and salt, and just a tiny bit of nutmeg. After cooking, add very finely chopped parsley. Cooked ham also very finely chopped is to be incorporated into the filling. Place in the crepes, then after rolling the crepes, add grated cheese with cream on top for baking in the oven. Thank you! My suggestion: -
Pierre2101
Authentic stuffed crepes Tasty and easy recipe! My suggestion: Increase the amount of filling. I added morel powder. Generously coat with cream. Melt the cheese without letting it brown! -
Lucille
Very good Very easy recipe to make My suggestion: I replaced the shallot (I don't like it) with an onion and it’s delicious!!!! Thank you -
noemie-t12
Very good I am not from the region, but I lived there for 3 years and everyone told me that the local dish was made with cream! I tried this recipe, and we all enjoyed it. My suggestion: I will try it next time with béchamel to form my own opinion!!!
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